Cheesecake Filled Waffles with a Berry Drizzle

Fluffy waffles are hiding a delicious cheesecake center and then topped with a maple syrup that has be spruced up with lemon and summer’s frozen berries.
By Chelsea Miller

I made the brunch to end all brunches. Cheesecake Stuffed Waffles with Berry Syrup.

The bad news is that since this is so easy to make, I’m going to be tempted to make it frequently, which means so much running and exercise.

Start out with an excellent waffle maker.

Then you’re going to need to make standard waffle batter and a little cheesecake batter. Then just layer them into your preheated waffle iron! Waffle batter first… Then some cheesecake batter… Then more waffle batter… Then let ‘em cook! Before I started the waffles, I added frozen mixed berries (raspberries, blueberries, and blackberries) to a small saucepan with a bit of lemon juice over low heat and let them slowly break down. Then I added maple syrup and took the mixture off heat to cool.

And, of course, poured that (chunky) liquid gold all over the cheesecake stuffed waffles.

The berry syrup soaks into the waffles in the yummiest, most perfect way. The cheesecake filling isn’t overwhelming and we all already know how perfect berries and cheesecake are.

This recipe was mostly an excuse to find a way to eat cheesecake for breakfast. But the waffle component was even more wonderful than I expected it to be. The whole thing came together in the most perfect way.

Hi, this sounds great! One question: how much waffle batter per waffle (it says “? cups”)? I’d be down for experimenting, if the image of cleaning burnt cheesecake bits out of my waffle iron wasn’t so unpleasant.